Menu Close

Spring Minestrone with Pesto Recipe (Vegan, Gluten Free)

Spring minestrone with pesto is a vibrant vegan and gluten free soup recipe for spring! This spring green minestrone soup is packed with veggies, pasta, and a bright pesto broth.  Enjoy with a thick slice of homemade sourdough bread, stir in an extra scoop of pesto, and enjoy!
spring pesto minestrone vegan gluten free spring soup recipes season al ingredients for spring lunch or dinner
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!
Spring has sprung here on our homestead – and we are celebrating with this gorgeous spring minestrone with pesto soup recipe. We have been busy planting our garden, prepping the raised beds, and starting our seeds indoors. We built an entire indoor greenhouse space in the garage for lettuces and are getting the outdoor garden going from seeds.  Growing amazing spring vegetables inspired this tasty and healthy spring green ministrone with pesto recipe. This healthy vibrant soup has loads of fresh herbs, fresh veggies, and pasta.  The perfect meal prep spring lunch!

This Spring Green Minestrone Soup Recipe Is:

  • Bright
  • Herby
  • Vibrant
  • Fresh
  • Loaded with Flavor
  • Satisfying
  • Vegan, Gluten Free, and SO Yummy
  • Great to meal prep for lunch or dinner!

vegan spring minestrone with pesto soup recipe vegetarian spring recipes with spring vegetables healthy seasonal spring recipes for lunch or dinner vegan gluten free

Eat Seasonal with This Vegan Spring Soup Recipe

This spring pesto minestrone soup is a great way to get in some seasonal fresh produce!  Spring time means fresh greens sprouting out of the ground, spring onions, peas, and new potatoes. Combine all these amazing fresh ingredients into this healthy and delicious soup. And add in some garlic scapes in the pesto for an extra zing of spring flavor!

What’s In This Spring Minestrone with Pesto Recipe?

spring vegetable minestrone soup recipe vegan gluten free pesto minestrone soup meatless plant based spring recipes vegan recipes for spring

Spring Meal Prep Recipes

You can easily meal prep this vegan pesto minstrone soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

spring minestrone with pesto soup recipe vegan gluten free green minestrone italian soup vegan vegetarian spring recipes plant based

How Do I Make This Spring Minestrone Soup Vegan?

  1. Cook pasta according to package instructions.  Drain and set pasta aside.
  2. In a large soup pot, heat the olive oil over low heat. Add the onion, 4 cloves of garlic (save 2 for later), celery and saute on low for 4 or 5 minutes until vegetables begin to soften.
  3. Add the carrots, potatoes, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and potatoes are cooked through.
  4. Add the peas and spinach to the soup.  Cook for an additional 10 minutes.
  5. To a blender, add the walnuts, basil, remaining 2 cloves of garlic. Pour in 2 cups of the soup broth. Blend the walnuts, basil, garlic, and broth together until they become creamy.  Add the pesto broth back to the soup pot.
  6. Taste and adjust seasoning as needed. To serve, add a scoop of the cooked pasta in a bowl and pour the hot soup over the noodles. Do not add the pasta directly to the large soup pot, wait for the soup to cool before adding.
  7. Grab a thick slice of sourdough bread and enjoy!

vegan spring minestrone soup recipe vegetarian pesto soup italian seasonal spring recipes gluten free soups for spring healthy plant based low calorie high fiber soup recipes for spring

Cooking Gluten Free Pasta For Soups

For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.

spring minestrone soup recipe vegan pesto minestrone soup green italian kale soup recipe healtlhy spring minestrone with kale recipes for spring vegan gluten free vegetarian meatless

Other Vegan Spring Recipes Your Family Will Love!

Lemon Balm Pesto Recipe (Vegan, Gluten Free)

15-Minute Vegan Garlic Sesame Noodles Recipe

Vegetable Pot Sticker Soup Recipe (Vegan, Gluten Free Options)

Vegan Chickpea Noodle Soup Recipe (High Protein, Gluten Free)

Dairy Free Cream of Potato Soup Recipe (Vegan, Gluten Free)

vegetarian pesto minestrone soup vegan gluten free meatless spring recipes healthy soups for spring with kale peas

Get the Same Ingredients I Use For My Vegan Spring Minestrone with Pesto Soup Recipe:

As always, if you make this vegan and gluten free sspring pesto minestrone soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

vegan spring minestrone with pesto soup recipe vegetarian spring recipes with spring vegetables healthy seasonal spring recipes for lunch or dinner vegan gluten free

Spring Minestrone with Pesto (Vegan, GF)

Kelly Jensen
Spring minestrone with pesto is a vibrant vegan and gluten free soup recipe for spring! This spring green minestrone soup is packed with veggies, pasta, and a bright pesto broth.  Enjoy with a thick slice of homemade sourdough bread, stir in an extra scoop of pesto, and enjoy!
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dinner, Lunch, Soup
Cuisine American, Italian
Servings 8 servings

Ingredients
  

  • 8 ounces pasta gluten free
  • 2 tablespoons olive oil
  • 1 yellow onion sliced
  • 6 cloves garlic divided
  • 3 carrots sliced
  • 2 stalks celery chopped
  • 4 new potatoes cubed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 8 cups Vegetable stock
  • 1 cup peas
  • 1 cup chopped kale
  • 1/2 cup walnuts
  • 1 cup fresh basil

Instructions
 

  • Cook pasta according to package instructions.  Drain and set pasta aside.
  • In a large soup pot, heat the olive oil over low heat. Add the onion, 4 cloves of garlic (save 2 for later), celery and saute on low for 4 or 5 minutes until vegetables begin to soften.
  • Add the carrots, potatoes, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and potatoes are cooked through.
  • Add the peas and kale to the soup.  Cook for an additional 10 minutes.
  • To a blender, add the walnuts, basil, remaining 2 cloves of garlic. Pour in 2 cups of the soup broth. Blend the walnuts, basil, garlic, and broth together until they become creamy.  Add the pesto broth back to the soup pot.
  • Taste and adjust seasoning as needed. To serve, add a scoop of the cooked pasta in a bowl and pour the hot soup over the noodles. Do not add the pasta directly to the large soup pot, wait for the soup to cool before adding.
  • Grab a thick slice of sourdough bread and enjoy!

Notes

Cooking Gluten Free Pasta For Soups
For most of my recipes, I cook the pasta separately from the soup broth. If you add dried pasta directly to a hot soup, you run the risk of having the dried pasta soak up all the broth and overcook the noodles (turning it soup into a mushy mess). I’ve found that cooking the pasta separately, then serving the broth over the noodles in a bowl works best. I allow the soup to cool, then add the cooked pasta after. That way you’ll have perfectly cooked pasta that holds it shape and a delicious brothy soup.
Keyword Pesto Minestrone Soup Recipe, Seasonal Vegan Spring Recipes, Spring Green Minestrone, Spring Minestrone with Pesto, Vegan Minestrone with Spring Vegetables, Vegan Pesto Minestrone, Vegan Spring Soup Recipes
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!

Posted in American, Dairy Free, Favorites, Gluten Free, Italian, Meal Prep, Pastas, Recipe Index, Soups, Spring Recipes, Vegan Recipes, Vegetarian Recipes

Related Posts

1 Comment

  1. Pingback:Plant Based Spring Recipes, Weekly Vegan Meal Plan Week 15

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.